Rougie Duck Confit made with Moulard duck legs preserved and cooked slowly in salt and its own fat, a specialty of Gascony (southwest France)
- Product of Quebec, Canada
Ingredients:
4 Moulard duck legs, duck fat, water, salt, pepper
Directions for Use:
Open can. Remove legs from duck fat and drain. Place legs in a frying pan with two spoons of duck fat. Brown on low heat 5 to 8 min on each side. Serve warm.